Black Bean Turkey Enchiladas

Servings: 8-10

Ingredients:

• 1 lb ground turkey

• 2 teaspoons olive oil

• ½ onion, chopped

• 3 teaspoons minced garlic

• 1 teaspoon cumin

• ½ teaspoon chili powder

• 1 teaspoon oregano

• Salt and pepper, to taste

• 4 oz tomato paste

• 1 + ¼ cans black beans, drained and rinsed

• ½ cup water + 1 bouillon cube

• Juice of 1 lime

• 8-10 medium tortillas

• 1 cup shredded cheese

• 12 oz red enchilada sauce

Directions:

1. Preheat oven to 400. Spray 13x9 baking dish with oil and set aside for later.

2. In large pot or skillet, heat oil over medium heat. Add onions and cook for 2 minutes. Toss in garlic and cook for an additional minute.

3. Place turkey in skillet and break into pieces. Season with cumin, chili powder, oregano, salt, and pepper; stirring until turkey is evenly coated. Continue cooking until turkey is browned.

4. Stir in tomato paste until well incorporated. Add beans, bouillon water and lime juice, bringing the mixture to a boil. Cook for an additional minute and remove from heat.

5. While mixture cools a bit, pour about ½ cup of enchilada sauce in baking dish.

6. On a clean surface, lay a tortilla down, filling with turkey mixture on one end. Tightly roll tortilla and place in prepared baking dish. Repeat with remaining meat mixture.

7. Top rolled tortillas with remaining enchilada sauce and cheese. Bake for 18-20 minutes, or until ends are a bit crispy and cheese is bubbly.

8. Remove from oven and let cool before evenly distributing into tupperware.

9. When reheating, cut small slits into enchiladas and microwave for 1.5-2 minutes. ENJOY!